Chicken Nuggets with Tomato Sauce

Ingredients

• 800 g tomatoes
• 1 onion
• 1 Garlic clove
• 1 EL plant oil
• 2 EL honey
• 1 EL wine vinegar
• Salt
• pepper (from grinder)
• 600 g Chicken breast fillet
• Salt
• pepper (from grinder)
• 1 TL paprika powder (sweet)
• 2 EL flour
• 2 Eggs
• 150 g spelt flakes
• plant oil (for frying)

Instructions

1. 1.

   Wash the tomatoes, cut off the stems and dice the flesh. Dice the onion and garlic finely. Sauté together in a pot with hot oil until translucent. Add the tomatoes, honey and vinegar, stir occasionally and simmer for about 30 minutes until thickened. Strain through a fine sieve and season with salt and pepper.

2. 2.

   Rinse the chicken, pat dry and cut into roughly 12 pieces. Season with salt, pepper and paprika, then coat in flour. Dip in beaten eggs. Roughly crush the spelt flakes (by placing them in a freezer bag and crushing with a rolling pin or between hands) and use to bread the nuggets. Fry in hot oil (~170°C) for 4-5 minutes until golden brown. Drain on kitchen paper and serve with ketchup.